Complexity level  

CT X605


  • Semi sphere mould lined with orange cocoa butter and Belcolade Blanc Selection CT
  • Carrot Caramel
  • Belcolade Blanc Selection CT
1 Carrot Caramel
  • Sugar 120 g
  • Glucose 50 g
  • Carrot Juice 120 g
  • Butter 60 g
  • Vanilla Paste 3 g
  • Salt 1 g
  • Cinnamon 5 g
  • Clove 5 g
  • Ginger 5 g

In a pan heat the sugar and glucose to achieve a blond caramel. Add the carrot juice to deglaze then add the spices. Allow the caramel to cool to 38°c before adding the white chocolate, butter, vanilla, and salt.

Allow to cool to 28°c before piping into the pre colored and lined molds. Allow to crystalize for 12 hours at 16°c before backing off with tempered white chocolate.

2 Assembly

Deposit 10g drops of tempered white chocolate onto a guitar sheet and blow out using an airbrush. Drop a finished carrot caramel onto each disc.